Thursday, July 09, 2009

Dill Bread-James Beard Version

Almost identical to the dill casserole bread HERE, save for the whole wheat in this one. My sense is that these were pretty popular in the early 70's (my mother-in law once asked if I'd made them) though I didn't grow up with anything of the sort.

With only one rise, the bread is quick and simple to get made, and on a warm day like today, it rose like crazy in an hour.

I used dill weed rather than dill seed, and as I didn't have dry cottage cheese on hand, I drained some creamed style and it worked just fine. I suspect if you had some paneer sitting in the fridge you could crumble it into the dough as a decent substitute. My bread came out lovely.

It won't last long, so try to use it quickly. The recipe makes one smallish loaf.

Dissolve the yeast with the sugar and water in a large mixing bowl, and let stand five minutes. Stir the cottage cheese into the yeast and add the egg beating well. Blend in the onion, melted butter, salt, and baking soda. Beat in the whole wheat flour. Add the dill and beat in the all purpose flour, half a cup at a time. You may not need all of it, or may need more.

2 comments:

Earlier than the 1970's even! I remember baking it when I was in high school after I saw the recipe in some women's magazine. It won the 1960 Pillsbury Bake-Off award, according to Wikipedia's article on the Bake-Off. I like the looks of your version.